Bruschetta with Shrimp, Tarragon, and Arugula Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Toasts:
1 Pound of Loaf Ciabatta Bread, Trimmed and Cut Into 14 Slices
Olive Oil, for Drizzling
1 Garlic Clove, Halved
Toppings:
3 Tbsp Olive Oil
1 Large Shallot, Thinly Sliced
1 Garlic Clove, Chopped
1 Pound of Extra-Large Shrimp, Peeled and Deveined
Kosher Salt and Freshly Ground Black Pepper
6 Roma Tomatoes, Chopped
1/4 C. of White Wine
1/4 C. of Low-Sodium Chicken Stock
3 Tbsp of Chopped Fresh Tarragon
1 Packed C. of Arugula, Chopped
1/2 C. of Mascarpone Cheese at Room Temperature
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Directions: |
Directions:Toast: Preheat oven to 400 degrees. Arrange the bread slices in a single layer on a baking sheet and drizzle olive oil. Bake until golden brown, about 10 minutes. Cool for 2 minutes. Rub the warm toast with garlic. Set aside.
Topping: In a medium skillet, heat 3 Tbsp of olive oil over medium heat, add the shallots and garlic, then cook for 2 minutes. Added seasoned shrimp with salt and pepper, cook until pink about 3-4 minutes. Remove shrimp and chop into 1/2 inch pieces. In same skillet, add tomatoes and season with salt and pepper. Cook over medium-high heat for 4 minutes then turn heat up to high and add the wine and scrape up brown bits with a wooden spoon. Cook for 2 minutes. Add the chicken stock and cook until most of the liquid has evaporated in about 2 minutes. Remove the pan from the heat. Add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper to taste. Spoon the cream sauce over the toast and sprinkle with salt and pepper, to taste, before serving. |
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Number Of
Servings: |
Number Of
Servings:7 Servings |
Preparation
Time: |
Preparation
Time:40 Minutes |
Personal
Notes: |
Personal
Notes: Enjoy this fancy,yummy appetizer, but serve on small plates because of the sauce!
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